Photo: Black Bean Lasagna Recipe
Ingredients
- One 28-ounce can fire-roasted diced tomatoes
- One 12-ounce can tomato paste
- 1 tablespoon dried oregano leaves
- 2 teaspoons salt, plus more for pasta
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 small onion, finely chopped
- Two 15-ounce cans black beans, rinsed and drained
- 8 ounces lasagna noodles
- 1 recipe Tofu Ricotta, recipe follows
Directions
Preheat the oven to 375 degrees F.
In a large saucepan, combine the tomatoes and their juices, tomato paste, garlic powder, salt, pepper, oregano, onions and black beans. Bring to a boil over medium-high heat, and then reduce the heat and simmer, uncovered, for about 30 minutes.
Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook to al dente according to package directions. Drain the noodles well.
Spread 1 cup of the prepared sauce in a 9- by 13- by 2-inch baking pan. Make three layers each of noodles, sauce and Tofu Ricotta. End with the sauce and make sure the noodles are completely covered or they will dry out during baking. Bake for 45 minutes, uncovered. Allow the dish to stand for 15 minutes before cutting into squares and serving.
Tofu Ricotta:
- 1/4 cup raw cashews, finely ground
- 14 ounces extra-firm tofu, drained and pressed
- 1/4 cup nutritional yeast
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh basil, or 1 tablespoon dried basil
- Salt and pepper
Add the cashews to a food processor and grind them. Then crumble in the tofu, and add the yeast, olive oil and basil. Season with salt and pepper. Store in an airtight container in the fridge until ready to use. Keeps well for at least a week. Yield: about 2 1/2 cups.
Notes
Cook's Note: To press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and then set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
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By Bonniejene
Somers, New York
on April 11, 2013
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I this version of lasagna interesting and it tasted good, however, I'm Italian and I feel you can make this healthy using fat free ricotta of using farmers cheese instead of the tofu. In addition, I could tell when I was watching the show that the sauce was way too thick and there wasn't enough of it so I made my own sauce and added some her ingredients to it. I don't like dry lasagna so I made sure to add lots of sauce and it came our moist and delish!!! I loved the idea of adding the black beans. I used regular lasagna noodles but could have used whole wheat. Not something I would eat all the time due to all of the carbs but definitely something to make once in a while.
By the Way, I loved watching Trisha and Garth together in the kitchen. What a great sense of humor they have and you can tell how much fun they were having and how much they love one another. Please make more of shows with Trisha and Garth!!!!
By Girl Eats Green
Arroyo Grande, CA
on April 10, 2013
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this is a great recipe. my whole family loved it! check out my blog to see pictures and a more in-depth review of this lasagna!
By caitlin83
on March 24, 2013
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SO good!
Read all 36 reviews